Pork Tenderloin with Tomato-orange Salad
Ingredients
- Ingredients
- 600 grams Pork tenderloin (ready to cook parried)
- 1 Tbsp pink peppercorns
- 1 tsp black peppercorns
- Sea salt
- 6 Tbsps olive oil
- 100 grams Snow peas
- ½ Cucumber
- 150 grams Cherry tomatoes
- 1 Red Bell pepper
- 2 scallions
- 250 grams Leaf lettuce variety (such as Oakleaf, spinach, Lollo rosso)
- 2 Oranges
- 1 tsp medium hot Mustard
- 1 tsp honey
- 3 Tbsps balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the meat and pat dry. Crush pink and black peppercorns with 1 teaspoon sea salt in a mortar and rub over the meat. Brown pork in 2 tablespoons hot oil in a frying pan. Place on a rack in a roasting pan and roast in oven until done, about 20 minutes.
Rinse peas, pinch back the ends, remove the strings and blanch for about 2 minutes in boiling salted water. Then drain and plunge into ice water.
Rinse the cucumber and cut into thin slices. Rinse and halve the tomatoes. Rinse the bell pepper, cut in half, remove seeds and white ribs and dice finely.
Rinse scallions, trim and cut into thin rings. Rinse the lettuce and gently spin dry.
Cut the peel off of the oranges thoroughly with a sharp knife so that the white skin is completely removed. Cut out the segments between separating membrance, collecting the juice.
Whisk together the orange juice, mustard, honey, vinegar and oil and season with salt and pepper.
Combine all salad ingredients together in a bowl.
Remove meat from the oven, let it rest for a few minutes and slice. Drizzle the dressing over the salad and serve with the pork.
